Crème Caramels

Just a few cheap ingredients are needed to make this classic French dessert. Served with fresh fruit it’s an impressive finale to a special meal.

Ready in 1 hour 10 minutes, plus overnight chilling. Makes 6


• 150g granulated sugar

• 4 medium eggs, plus 2 medium egg yolks

• 100g caster sugar

• 600ml whole milk

• 1 tsp vanilla extract

• Orange slices, grapes and raspberries, to serve


  1. To make the caramel, place the granulated sugar in a medium heavy-based pan with 3 tbsp cold water. Heat gently, stirring, until the sugar has dissolved in the water to form a clear syrup. Increase the heat and bring the syrup to the boil, without stirring, until it turns a deep golden caramel colour. Swirl the pan occasionally to prevent hotspots forming and the caramel burning.
  2. Remove the pan from the heat and carefully pour the hot caramel into six individual ovenproof dishes (see TIP). Place the dishes in a roasting tin. Preheat the oven to 140C/fan 170C/gas mark 3.Whisk the eggs, yolks and caster sugar together in a large heatproof bowl. Pour the milk into a clean pan and bring to simmering point, then whisk the hot milk into the egg mixture. Stir in the vanilla extract then strain the mixture into a large jug and divide between the dishes.
  3. Pour enough boiling water into the roasting tin to come halfway up the sides of the dishes. Bake for 18-22 minutes until just set. Remove from the oven and leave to cool, then remove from the tin, cover and chill for 4 hours or overnight.
  4. To serve, run the tip of a knife round the edge of the set custard. Invert each one on to a small plate. Serve decorated with orange slices, grapes and raspberries.


Use small metal pudding basins or ceramic ramekin dishes each with 150ml capacity.